just after harvest, Six lettuce heads from each group were kept in coolers for 3 hours before being cut into pieces and trapped in sealed plastic bags.The quality of the lettuce was evaluated based on eight points: Overall visual standard (OVQ), lightly browning edges, tint, Decay/breakdown/sliminess, odor, clarity, Off stench, And total dance plate count, Which can determine microbial load. evaluations were conducted every 5 days for 20 days, And subjective criteria were depending on the opinions of three judges.Results varied by situation. California's crops with the two lowest harpin levels had higher OVQ and lower microbial populations than the control.

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